Osso Bucco Deer Shanks | Venison Recipe | How to Cook Deer Meat

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in fat and cost less than veal.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Introduce the recipe for osso bucco using deer shanks.

Show the deer shanks, explaining the parts used and the amount: 4 shanks total, 2 from the front and 2 from the rear.

Clean the shanks, removing hair and patting them dry to ensure better browning.

Heat avocado oil (or olive oil) in a large cast iron skillet.

Season the shanks with salt and black pepper, then brown them on all sides in the hot oil.

Optionally, coat the shanks in flour before browning for added flavor (creator chooses not to).

Prepare the mirepoix (sofrito) by adding it to the skillet along with extra celery and red pepper.

Add bouillon to the mixture for flavor.

Combine all ingredients in the skillet, ensuring they are well mixed.

Transfer the mixture to the oven and cook for 2.5 to 4 hours, monitoring the liquid to prevent it from drying out.

Check for doneness; once the shanks are tender and juicy, remove them from the oven and let them rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens